For all the mint chocolate lovers out there, these are for you! Brownie peppermint cookies AKA vegan brookies are the perfect decadent treat! They’re nutty, chocolatey, rich and indulgent.
This recipe was originally published in November 2018. It has been updated for content and photos.
If the Christmas spirt is creeping up on you, you have to add these vegan peppermint cookies to your holiday baking this year! They’re soft and fudgy, with the perfect balance of nutty, chocolatey, minty flavour.
If you’re looking for more holiday desserts, be sure to check out these amazing vegan Christmas desserts, too!
- Only 7 common ingredients required!
- They’re so simple to make, with just one bowl needed.
- Ready in less than 20 minutes!
- Perfectly festive, or skip the candy cane garnish and make them any time of year.
- Fudgy, chocolate mint, drool-worthy, absolutely deliciousness. Got it?
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. All you’ll need is 7 items plus an optional 8th if you’re choosing to garnish these with the candy cane pieces.
Add the wet ingredients a bowl and mix well. (photos 1-2)
Then add the oat flour, cocoa powder and baking powder and mix until combined. (photos 3-4)
NOTE: Your batter will be thick and sticky.
Divide the mixture into 8 portions and roll into balls. Place them on your baking sheet and gently press each one down, using your finger tips. (photos 5-6)
NOTE: Use wet hands to roll the balls and prevent the batter from sticking to your fingers, and don’t forget to press these down. They won’t spread much, so they’ll need a spreading head start. Re-wet your hands after every couple of cookies for best results, and smoother looking brookies.
Bake for 11 minutes (not more!) and remove from the oven. (photo 7)
Let your peppermint brownie cookies rest for 10 minutes before touching or moving them. Then transfer to a cooling rack to continue cooling. (photo 8)
Optional: Garnish your vegan brookies with crushed candy cane pieces and gently press them down. (photo 9)
NOTE: To keep this refined sugar free, skip the optional garnish.
Go ahead and enjoy your peppermint brownie cookies, or let them rest further to continue to set and slightly harden.
How long do they keep?
Your peppermint brownie cookies will keep at room temperature for 2-3 days. Make sure to wrap them (once cooled) or place in a sealed container.
To keep longer, store in a sealed container in your refrigerator for up to 1 week.
Can I freeze them?
Yes, absolutely! To freeze your brownie cookies, make sure they are COMPLETELY cooled to room temperature first. Then store them in an air tight, freezer safe container.
Separate any layers of cookies with parchment paper to prevent them from sticking to one another. Then freeze for up to 2 months.
Can I make any substitutions?
For peanut free, you may sub for almond butter, or another nut butter of choice.
For nut free, you may use a soy based butter, like wow butter, instead.
If you’re not a peppermint fan, but still want to make vegan brownie cookies, you may use vanilla extract in its place, and skip the candy cane garnish.
Expert Tips
- Use natural peanut butter. The kind that is made using JUST peanuts, without added sugar, salt or oil. Or you may make your own homemade peanut butter.
- Use wet hands to handle your cookie dough. Once everything is mixed, divide the batter into 8 cookies and roll into balls using slightly wet hands. This will prevent the sticky batter from sticking to your fingers.
- Do not overbake your vegan brookies! They will appear and feel underdone at the 11 minute mark, but remove from the oven anyway.
- Let your brownie peppermint cookies REST before handling. Remove the tray from the oven and DO NOT touch them for 10 minutes. This will help the cookies firm up and set. After the 10 minute rest, you may garnish with the crushed candy cane, if using.
More holiday desserts!
- Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
- Dairy Free Shortbread Cookies
- Healthy Vegan Lemon Loaf
- Easy Vegan Ginger Cookies
- Lemon Cranberry Muffins
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito
Rosa
Ingredients
- 1/2 cup smooth peanut butter or crunchy, use natural PB made from just peanuts
- 1/4 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1 tsp peppermint extract
- 30 g raw cocoa powder approx. 1/3 cup
- 25 g oat flour approx. 1/4 cup
- 1 tsp baking powder
Optional Garnish
- crushed candy canes
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the peanut butter, maple syrup, applesauce, and peppermint extract to a bowl and mix well. Then add all the dry ingredients: cocoa powder, flour and baking powder and mix until combined. The batter will be thick and sticky.
- Divide the mixture into 8 portions and use damp hands to roll balls that are approx. 1.5” in diameter. Place them on your baking sheet, and re-wet your hands as needed to prevent the batter from sticking to your fingers. Use your finger tips to gently press each one down to give them a spreading head start.
- Bake for 11 minutes, remove from the oven and let them rest for 10 minutes before touching them. Then gently press the candy cane pieces on top of each cookie, if using.
Is there anything I can substitute for the apple sauce? I have apples and bananas.
Hi Sam, I haven’t tried with bananas, but it should work. It would alter the flavour some though. If you’re up for cooking down your apples into applesauce, that would definitely work.
These were delicious, not too sweet, perfect for me. The texture is spot on, fudgy as described.
Thrilled you enjoyed, thanks for sharing Blaire.
Hi,
First time I made these. Nice and easy. The only thing is I was looking for a tiny bit more sweetness. But, if you’re looking for chocolate- this is it.
I doubled the recipe and got 24 cookies.
Glad you liked them!
Hi. Is the measurement for the oat flour correct? It says only use 1/4 cup? It looks like you have used more than a 1/4 in the photos provided.
Thanks!
Hi Lori, yes, the measurement is correct. The ingredient shot may look deceiving because the prep bowl with the oat flour is wide but shallow. Hope you enjoy the cookies, and please report back once you try them. 🙂